Method of myceliation of agricultural substates for producing functional foods and nutraceuticals

This describes a process for growing edible fungi, specifically mycelia, on agricultural products to create new health foods. You start by sterilizing an agricultural item, then introduce a pure liquid fungal culture to it under sterile conditions, allowing the fungi to grow. The initial patent claims focus this process specifically on transforming green cocoa beans into myceliated cocoa beans.

Why it matters: Since 2013, advancements in fermentation science and understanding of fungal metabolism have improved the precision of controlling growth conditions for modifying food nutritive qualities. This could make the process of creating myceliated functional foods, especially from specific substrates like cocoa beans, more optimized and efficient.

Status: Not in forceListed as no longer active. The specific reason is not in the record we hold.
How hard to build: SpecializedSterile lab, fermentation, microbiology expertise.

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